I've never been a big fan of Easter dinner. My family is not a lamb family — we've always had ham, and that just never did it for me. Since meat doesn't make an appearance on my menu these days, I chose to do a pasta dish for the Main this year — a creamy dish with asparagus in the sauce. But the best part of the meal was dessert: Roasted Pears with Vanilla Sugar and Chocolate Infused Blackberries. I served the pears along with a scoop of dairy-free vanilla ice cream, and the secret weapon here was not the vanilla beans that were added to the sugar — it was chocolate extract added to the blackberries while roasting.
Check back this week for both of these recipes, plus a weekend Bonus Recipe for Tofu Steak Sandwiches with Caramelized Onions, and a review of some fabulous (to-die-for) vegan caramels from Obsessive Confection Disorder.